zucchini pineapple cake
This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing. This recipe also makes great muffins.
No Image
prep time
15 Min
cook time
1 Hr
method
Bake
yield
2 loaves
Ingredients
- 3 - eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup oil
- 2 cups grated zucchini, drained
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 1/2 cups flour
- 1/2 cup raisins (optional)
- 2 teaspoons cinnamon (optional)
- 1 cup nuts
- 1 cup crushed pineapple, drained well
How To Make zucchini pineapple cake
-
Step 1Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
-
Step 2Sift dry ingredients and add to egg mixture. Blend well. Add pineapple, raisins and nuts and mix well.
-
Step 3Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour . Cool in pans, on wire rack, for 10 minutes before removing. Cool completely. If frosting, frost when cool.
-
Step 4Muffins: Follow recipe above, except nearly fill paper lined muffin cups. Bake at 350 degrees for 24 to 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes